This maple rich and creamy ketogenic frosting has been a huge hit with everyone in the house.
It is a simple blend of butter, sugar-free maple flavored syrup and a special surprise ingredient.
I’m impressed with how quick it is to whip up!
This is my new go-to sugar-free frosting for cakes, cookies, and brownies.
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Spread it
I’m sure you can do a fine job of thinking up creative ways to use this ketogenic frosting. I know I can, especially when I’m hungry! Let me give you a few ideas just to get you going.
- Macadamia Nut Coffee Cake
- Keto Chocolate Cake
- Carrot Cake
- Low-Carb Pancakes
- Keto Flatbreads
- Keto French Toast
This ketogenic frosting was made for the Macadamia Nut Coffee Cake. The two are a culinary match that leaves your sweet cravings satisfied and your body nourished by high-quality, healthy fats.
If you decided you want something more delicate, try Dairy-Free Keto Icing instead!
Making ketogenic frosting collagen rich
Here is my special ingredient – grass-fed beef collagen! Hopefully you can find it at a local health food store. If not, ask if they can order some for you. We buy the Great Lakes brand of collagen and gelatin. I keep both on hand to add into baked goods and ketogenic chocolates for extra nutrient density.
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Maple Buttercream Ketogenic Frosting
Ingredients
- 1 cup grass-fed butter
- 1/2 cup grass-fed beef collagen powder
- 1/4 cup Sugar-free maple syrup
Instructions
- Immersion Blender: Place all ingredients in a narrow jar and use an immersion blender to whip and mix well.
- Electric Mixer: Beat until all ingredients are mixed together. 1 to 2 minutes to fully whip the butter.
- Wait until your baked goods are completely cool. You can frost ahead of time and keep chilled until ready to serve. Store leftovers in the fridge. You may need to pull it out ahead of time to frost after its in the fridge for a bit. Just like butter, the frosting gets more firm in cold storage.
Notes
Macros and Nutrition
Meet Jessica Haggard
Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes. With a focus on from scratch, homemade cooking, animal-based nutrition, and easy DIY beauty and personal care recipes, there’s always something new going on in her kitchen! Jessica will teach you exactly how to thrive with all the best ingredients and enjoy the journey along the way.
She has photographed and authored two best selling ketogenic cookbooks, The Ketogenic Edge Cookbook and The Carnivore Cookbook. Learn more about Jessica…
Aisha
Hi,
Is the collagen a must in the recipe? Is there a substitute?
Jessica Haggard
I use it to thicken and add extra nutrition. You can probably go without it… Let me know what happens.
Aisha
Hi Jessica,
I did whip it up without the collagen, and turned out just fine. Not thick, but creamy and smooth. I then added two tablespoons of cocoa powder, it was chocolate heaven! We had it with cake this evening and I’m thinking about pancakes tomorrow morning smothered with this frosting!
Definitely a recipe in my notebook! Thanks for introducing me to the Lakanto brand, love their products.
GiGi
Hi Jessica. Loving all your recipes, and I have your books also! Just wondering if Ghee and Butter can be used interchangeably in recipes? I have a dairy allergy, but I do well with ghee. I miss the buttery flavor using coconut oil. Will the end product be the same? Your thoughts please.
Thank you.
Jessica Haggard
Yes 100%, I’ve never met a recipe that didn’t love ghee as much as butter. I’ve never had a problem using them interchangeably. You shouldn’t run into many problems. Enjoy!